Description
Vegan Chickpea Salad Sandwiches made with tahini, fresh herbs, and smashed chickpeas. Smash on sourdough bread with your favorite toppings!
Ingredients
- 1 15-oz. can of chickpeas, drained and rinsed
- 2 TBSP runny tahini
- 2 TBSP unsweetened almond milk yogurt
- 1 tsp dijon mustard
- ⅛ tsp garlic powder
- 1 green onion (green parts only), sliced
- 1 TBSP minced fresh cilantro
- ½ lemon, squeezed
- Pinch of Himalayan sea salt
- Pinch of black pepper
For serving
- Sliced tomato
- Lettuce
- Sourdough bread
Instructions
- Add the chickpeas to a large mixing bowl and use a fork or potato masher to smash about half of them. I like a chunky texture with some whole chickpeas remaining, but you can smash this salad even further for a finer consistency.
- Add the tahini, yogurt, dijon mustard, garlic powder, green onion, cilantro, lemon, sea salt, and black pepper. Mix everything well to combine. If the chickpea salad still looks dry, add an additional spoonful of almond milk yogurt and mix again.
- Serve the chickpea salad on toasted sourdough bread with sliced tomato and lettuce.
- Store leftover vegan chickpea salad in an airtight container in the refrigerator for up to five days.
Notes
Recipe adapted from Love & Lemons
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Sandwich, Lunch
- Method: Toaster, Handmix
- Cuisine: Vegan, Gluten-Free